Parmesan Fried Zucchini

Parmesan Fried Zucchini

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lilcupcake 0

"Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but is equally delicious prepared ahead of time and served at room temperature."
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30 m servings 146 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
  2. Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


  1. 47 Ratings

Most helpful positive review

I thought this was a great recipe as is. I have never fried Zucchini before. I did double the recipe because the zucchini I had was huge. Will make again

Most helpful critical review

Just wasn't as good as I had hoped.

I thought this was a great recipe as is. I have never fried Zucchini before. I did double the recipe because the zucchini I had was huge. Will make again

Extremely Taste-y! I substituted 2 tablespoons of olive oil instead of the vegetable oil. And I used Fat Free Parm Cheese instead for health reasons.

This was VERY yummy. I used crushed butter cracher crumbs because I didnt have bread crumbs at the time. Big hit, even my 3 yr old twins gobbled them down :) We also used diffrent kinds of squas...

Yummy, yummy! I put the eggs in one plastic bag and the bread crumb mixture in another. Less mess, less to wash.

My good friend grows enormous zucchini every year and this year she gave me one that was sixteen inches long and 5.5 pounds. I sliced it lengthwise and cleaned out the the seeds which were the ...

I cut mine into coins and fried 2 mins. on each side. The taste was just what I was looking for. Thanks for sharing.

This was EXCELLENT. Its the first time my fried zucchini came out PERFECT. The batter stayed on the zucchine slices and the taste was wonderful. Thank you!

This was delicious. I had no problems with the coating sticking to the zucchini, the whole batch turned out perfectly. The Italian flavor was nice, I will probably experiment with other seasonin...

This is a tasty recipe and is excellent for using up extra zucchini from the garden. My husband made a yummy mustard dipping sauce for these by mixing Tbls horseradish mustard, 3 Tbls mayo, 1 Tb...

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